Dress Up Your Apple Slices With Cookie Dough Dip

September 26, 2011   30 Comments

Bored with the same old apple and peanut butter? Love to eat cookie dough out of the bowl?

Cookie Dough Dip Recipe

Well, I have a solution for you! And, get this, it involves chickpeas.

Chickpeas were just featured on Dr. Oz as one of the cheapest and most nutritious foods you can eat. I am sure that when Toll House hears about this - they will start including chickpeas in their famous chocolate chip cookie recipe.

This crazy dip concept was sent to me by Julie, who saw it (with much better photos than mine) on papillon.

This is vegan cookie dough dip - no butter or eggs are used to make this work. This also involves just one bowl (your food processor) and zero cooking.

Think of it like "cookie dough hummus". This is seriously fun to make with the kiddos.

There is 1/2 cup of sugar in this recipe (or it wouldn't work) and it boils down to about 1 teaspoon of sugar per serving (1 tablespoon) - which I realize is not a healthy amount.

Keep this cookie dough dip in the TREAT category. Keep in mind that if you compare it to regular cookie dough (with the butter and eggs) you are doing much better in terms of saturated fat intake with this dip.

Serve it at a party and don't tell anyone about the chickpeas!

You could have a game - "name the mystery ingredient in the cookie dough dip" and the person who guesses correctly gets a can of chickpeas. No one will accuse YOU of having dull parties.

This dip works with apple or pear slices, in yogurt, on oatmeal or just straight into your mouth :0

What do you think of cookie dough dip?


Cookie Dough Dip Recipe

1.6 from 24 reviews

(makes 2 cups)
1 - 15 ounce can chickpeas
1/2 cup light brown sugar
1/4 cup almond or soy milk
1/4 cup peanut butter
1 tsp vanilla
1/2 cup mini chocolate chips

Drain and rinse chickpeas. Put all ingredients in food processor and blend until very smooth. Serve! Store in refrigerator for one week.

one tablespoon = 78 calories, 2.7 g fat, 11 g carbohydrates, 3.0 g protein, 2.3 g fiber, 14 mg sodium, 2 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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First 20 Comments: ( See all 30 )

Could you use the Splenda/brown sugar mix or just straight Splenda for this to take the calorie count down a bit?

And if you toss it in the freezer to let it firm up a bit, it makes a great chickpea "ice cream!" I also like chickpea burgers and chickpea meatballs. Chickpeas are so neutral in flavor that they lend themselves to all sorts of dishes. :-)

@JR Sure, give it a try! The calories are also coming from the peanut butter (hard to substitute for that).

How about using PB2 in place of the peanut butter?

I noticed the original recipe called for 1/4 tsp of baking soda...anyone know why? I realize that the salt would bring out the flavours more, but is not necessary, but I am curious about the baking soda?

Wow very good! The kids liked it:-) Do you think it is a baked cookie when it has the baking soda in it?

you guys are mind readers cause as I was reading the recipe I was thinking splenda and PB2 with chocolate, I may have to try this and see if it works, bet it would.

Snack Girl, you should totally make raw vegan cookie dough balls. They're naturally sweetened, delicious (really does taste like cookie dough), and is no bake.

Snack Girl - Jessica Seinfeld has an AWESOME cholate chip chookie recipe that has chick-peas in it...they are amazing cookies, my fam's all-time-favs! Just an fyi! :)

I was wondering if stevia would work or if this is a recipe that requires the volume of sugar/splenda. Also would another nit butter work like almond or sunflower? This looks very promising!

Great recipe! I tried this today and both my daughters (7 and 9) loved it! My wife and share their sentiment! Thanks for sharing the recipe!

I saw nothing wrong with Scott's comment!!

Anyway, I'm going to try this recipe this weekend!

Hi, I'm Anna from papillon; I only just realised this had been featured here! ^__^ Very happy you liked it.

In response to LW: I included baking soda in the original recipe for flavour, like the salt; it's just more like cookie dough and brings the flavours together. But it's totally not required if you wanted to leave it out, cause obviously you don't need it as a raising agent.

Thank you Anna for your response! I'll try it both ways.

Did anyone ever try it with PB2? I'm wondering how it tasted and what the amount used was!

I tried this recipe! Tasty!

I will be honest, I thought this was going to be one of those crazy vegan recipes posted by someone who has not had real food in so long they find totally unacceptable food to be 5 star worthy... but I was too intrigued to not try it. I think it is AMAZING. My husband LOVES it. (which surprised me) One of my kids hates it, one kind of likes it, one likes it, and one is still just on breastmilk. ;-) I think it's amazing though. You can do 1/3 cup of sugar and it works out just fine, fyi. Makes me feel a little healthier... I am seriously adddicted to this stuff.

I tried it with 4 Tb. of chocolate PB2 in place of peanut butter and using Splenda Brown Sugar Blend, and it is terrific!

Wow! I just made this up and have to say, "Oh, My, Goodness!" This is incredible! My parents loved it, too. I'm thinking of taking it to work to try to fool the world's pickiest eater...

OMG! What a wonderful surprise! The chickpea combo rock! I have very little guilt letting my kids gorge on this. Ok, who am I kidding? I'm the one gorging on this. YUM!!!

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